Cooking Light Magazine–I’ve mentioned on here before that I am on Weight Watchers. Yes, it sometimes affects and stifles my creativity as a home cook, but it also opens up possibilities and challenges me. Well, I recently started subscribing to Cooking Light Magazine. And of all of the food magazine recipes I’ve made lately, almost everything we’ve tried the past two weeks from their 25th anniversary edition have been phenomenal. Here are a few you can try that we did:

Cheesy Meat Loaf Minis–Some of the best meat loaf we have ever had. It helps that you can use full-fat cheddar, and being in Wisconsin, we have some good cheddar.

Top Chef: Seattle–I need to be honest. I am a fan of the Top Chef brand, but have found Curtis Stone hosting Top Chef Masters to be grating. And their new Life After Top Chef is kind of so-so. But the original, which now is in Season 10 for Top Chef Seattle, remains one of the best shows on television, cooking show or otherwise. Bravo to Bravo and to Magical Elves production. I mean, I’d rather look at and listen to Padma Lakshmi than Curtis, and Tom Colicchio is like the Godfather of the show, but every season they do not disappoint with the collection of chefs, and with the episodes and challenges. It’s just a fun show to watch and guaranteed to make home chefs inspired.

Home Run Inn Frozen Pizza–This is hands down the best frozen pizza on the planet. It comes from Chicago, so I’m not sure if they ship beyond the proximity of the Midwest, but my goodness. The crust is ridiculous–it tastes like fresh bakery bread. The sauce is perfectly simple with no garlic whatsoever, unlike many sauces on other frozen brands that ruin the pizza that way. The cheese is just mozzarella. And now they have thin crust varieties that are Weight Watchers friendly–for real.